Baked fish often gets dismissed as bland or forgettable, usually because it cooks so quickly that it never develops the rich colour and flavour you get from pan-searing. Colour equals taste — whether you’re browning vegetables or searing meat — and fish is no exception. When you simply place fillets in the oven without any help, you may end up with a meal that feels flat.
So how do you transform baked fish into something truly exciting?
There are several ways to elevate it:
- Bake it with a flavourful sauce, such as a lemon cream sauce or herb-infused pan juices
- Add a crunchy topping like parmesan breadcrumbs
- Serve it with a bold finishing sauce — chimichurri, pesto, hollandaise, salsa verde, lemon butter, romesco, dill sauce, or any seafood sauce you love
But today, we’re going for something with deeper colour, more fragrance, and a sticky, glossy finish that clings to every bite: an Asian-inspired BBQ glaze that caramelises beautifully as it bakes. Think of a barbecue sauce you’d use on slow-cooked ribs — savoury, sweet, lightly spicy — but built on Asian pantry staples. After a brief bake and a short blast under the broiler, the glaze transforms into a lacquered coating that turns simple fish into a restaurant-worthy meal.
This recipe uses barramundi, which has firm, juicy flesh ideal for absorbing big flavours. But the technique works wonderfully with many types of thick white fish.
What You Need for the Asian BBQ Glaze
This glaze delivers layers of sweet, savoury, aromatic, and gently spicy notes. Each ingredient adds something important:
- Chinese five spice – A warm, fragrant blend used widely in Asian cooking.
- Sichuan pepper – Brings a soft, cooling tingle. If you don’t have it, use regular pepper.
- Sambal oelek – A punchy chilli paste that adds heat without extra sweetness. Sriracha or any Asian chilli paste will work.
- Chinese black vinegar or rice vinegar – Black vinegar adds deep, malty complexity, but rice vinegar also works perfectly.
- Soy sauce – Light or all-purpose soy sauce provides salty depth. Avoid dark soy; it’s too strong.
- Honey – Sweetens and helps the glaze caramelise. Maple syrup or brown sugar are good alternatives.
- Mirin – Japanese sweet cooking wine that boosts flavour. You can substitute with Chinese cooking wine or chicken broth if you avoid alcohol.
- Garlic & ginger – Essential aromatics. Fresh is key for full flavour.
- Toasted sesame oil – Adds nutty fragrance.
- Cornstarch – Thickens the glaze so it adheres to the fish instead of sliding off.
Once simmered, the glaze should be thick — closer to a paste than a syrup — so it can cling to the fish while it cooks.
Choosing the Right Fish
Barramundi is an excellent match for this glaze because it’s thick, firm, and remains juicy even with high-heat cooking. But it’s far from the only option. Any white fish fillet around 2.5 cm / 1 inch thick will work well. Thick fish gives the glaze time to caramelise without the fish overcooking.
Great Options Include:
- Cod (any type)
- Grouper
- Snapper (from a larger fish)
- Monkfish
- Tilapia (use only the thicker part; reduce bake time)
- Halibut
- Ling
- Pollock
- Mulloway
- Striped bass (the thicker cuts)
- Hake
- Gummy shark
Salmon or trout can also be used, though their natural richness may compete with the glaze.
Fish to Avoid
Some fish either cook too quickly or don’t hold moisture well in the oven. Skip:
- Lean or easily dried fish (tuna, kingfish, swordfish)
- Thin or delicate fillets (bream, sole, dory, whiting, orange roughy, basa)
- Oily or strongly flavoured varieties (mackerel, sardines)
These are either too thin for this caramelised glaze method or become dry before the sauce finishes cooking.
How to Make Asian-Glazed Baked Barramundi
One of the best things about this recipe is how easy it is. A handful of steps is all you need:
- Simmer the glaze
Combine all glaze ingredients in a saucepan and simmer until fragrant. - Thicken the glaze into a paste
Add the cornstarch slurry and continue cooking until thick and sticky — this ensures it clings to the fillets. - Brush the glaze onto the fish
Coat the top and sides generously. - Bake, then broil
Bake the fish at moderate heat, then finish under the broiler to allow the glaze to caramelise and darken beautifully.
Internal Temperature for Perfectly Baked Fish
For succulent, medium-doneness white fish, the ideal internal temperature to remove it from the oven is 55°C / 131°F. Residual heat will bring it up a few degrees as it rests. At this temperature, the fish is fully cooked but still moist and tender.
The FDA suggests cooking fish to 63°C / 145°F, which is safe but results in a firmer, slightly drier texture. Many chefs go even lower for perfect juiciness, but 55°C is a reliable home-cook target that balances safety and texture.
Serving Suggestions
This dish pairs beautifully with:
- Steamed white rice, jasmine rice, or basmati
- Coconut rice for a fragrant, slightly sweet complement
- Cauliflower rice for a lighter option
For vegetables, crisp and refreshing sides work best. A cucumber salad with a sesame dressing is a perfect match, cutting through the richness of the glaze.
Asian-Style Glazed Baked Barramundi with Caramelised BBQ Sauce
A richly flavoured, perfectly caramelised baked barramundi coated in an Asian-inspired BBQ glaze. The glaze turns sticky and beautifully browned under the broiler, giving the fish a savoury-sweet crust while keeping the flesh moist and tender inside. Use barramundi or any firm white fish around 1 inch thick.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Cuisine: Asian
Preheat the oven to 180°C / 350°F (160°C fan). Line a baking tray with parchment paper and position an oven rack in the centre.
2. Make the Cornstarch Slurry
Mix the cornstarch and water in a small bowl until smooth.
3. Cook the Glaze
Place all glaze ingredients (except the slurry) in a small saucepan over medium-low heat. Let it gently simmer for about 2 minutes to combine the flavours.
4. Thicken the Glaze
Whisk in the cornstarch slurry. Continue cooking for 1–2 minutes until the mixture becomes very thick — almost paste-like. It must be thick enough to coat the fish without dripping off.
5. Coat the Fish
Place the fillets on the baking tray. Brush the glaze generously over the top and sides, covering the fish evenly.
6. Bake
Bake for 15 minutes.
7. Broil for Caramelisation
Switch the oven to broil/grill on high. Cook for an additional 3 minutes, or until the surface darkens slightly and the glaze caramelises.
8. Rest and Serve
Let the fish rest for 5 minutes before serving. Garnish with green onions, sesame seeds, and chilli if desired.
Serve with rice or vegetables of your choice.